Rice Noodles With Egg Gravy

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minutes

Ingredients

4 shiitake mushrooms (soaked and thinly sliced)
2 chicken thigh (cut into strips)
90 gm fish cake (thinly sliced, optional, available at asian groceries )))
8 raw prawns (shelled and cleaned, optional )))
200 gm choy sum (washed and roughly chopped)
2 tbsp canola oil (or your choice)
500 gm fresh rice noodles ((( highly recommended available at asian groceries, can be substituted for the dried version.))
2 tsp dark soy sauce
400 ml low sodium chicken stock ((( we use store bought )))
1 tbsp oyster sauce
1 tbsp soy sauce
½ tbsp sugar
pepper (to taste)
1 egg (beaten)
1 tbsp cornstarch
3 tbsp water
spring onions (roughly chopped, optional )))
coriander (roughly chopped, optional )))
onions (fried, optional )))
chilli sauce ((( optional )))

Boil plenty of boiling water and soak the shiitake mushrooms for 20 minutes.
Prep all of your ingredients including the cornstarch mixture.
Place the fresh rice noodles into a large bowl and separate any that are stuck together. Add 2 tsp of dark soy sauce and coat evenly.
In a medium pot, combine all the gravy ingredients and bring to a gentle boil on medium heat.
In a wok / fry pan on high, add 2 tbsp of oil and fry the rice noodles for roughly 1 minute. Distribute the noodles into bowls and then clean the wok / fry pan.
On high heat, let the wok or fry pan come to temperature before adding 1 tbsp of oil and raw chicken. Cook until nearly done.
Add the garlic, mushrooms and fish cake to the wok /pan. Cook for a few minutes.
Add the choy sum and toss until wilted. Turn down the heat to low.
Give the cornstarch mixture a quick stir and then add it to the gravy.
Take the pot off the heat and then stir in a beaten egg. Keep the gravy moving with a spoon as you pour in the egg.
Check the seasoning of your gravy and adjust according to your taste.. Then add it to the wok / fry pan and stir through.
Pour the chicken gravy mix over the noodles and garnish.